Zucchini Gatte Curry

Published On September 7, 2017
In Article
By Heena Bharat
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Prep Time
15 minutes
Cook Time
30 minutes
Difficulty Level
Intermediate

Ingredients

Gram flour - 1 cup
Curd - 1/4 cup
Zucchini (grated) - 1/2 cup
Chopped onions - 1/2 cup
Chopped ginger and garlic - 1 teaspoon
Chopped tomatoes - 1/2 cup
Chopped green chilies - 2
Turmeric and red chili powder - 1 teaspoon each
Coriander powder - 1 tablespoon
Baking soda - a pinch
Fennel seeds - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon
Asafoetida/Hing - a pinch
Carom seeds - 1/2 teaspoon
Oil - 4-5 tablespoons
Water - 5 cups for boiling gatte and remaining for making dough
Salt to taste
Chopped coriander leaves - hand full

Instructions

Grate the zucchini into a bowl and squeeze out excess water from it. Set aside.
Take a bowl and add gram flour, grated zucchini, a pinch of turmeric powder, pinch of red chili powder, curd, salt, baking soda, carom seeds, 1 tablespoon of oil, fennel seeds and mix all together. Make a soft dough and set it aside covered for 10 minutes.
Make small lumps from the above dough. The lumps should be of 0.75-inch diameter and 4-5 inch long rolls. Around 6-7 such rolls can be formed from this dough.
Boil 5 cups of water in a thick bottomed pan. Put the besan/gram flour rolls dipped into the water and simmer them for around 15 minutes.
Switch off the flame and take the rolls out of the vessel. These rolls are called "Gatte". Place them on a plate. Keep the leftover water aside, as this will be used for preparing the gravy.
Once the gatte cools down, cut them into 1/2 inch chunks. Make a smooth paste of ginger, garlic, onions and green chilies in a mixer and set it aside. Similarly, make a smooth puree of tomatoes and keep it aside.
Heat 3 tablespoons of oil in a pan on a medium flame and add asafoetida and cumin seeds to it. Let the seeds crackle. Add the above paste of onions. Saute for a minute.
Add all the remaining spices and salt to the curry and cook it covered for a minute. Add tomatoes puree and cook it covered for around 10 minutes till the oil starts floating on the surface of the gravy.
Add curd to the curry, keep stirring and cooking the mixture until the oil starts separating from the gravy. Add the gatte and the left over water.
Check the gravy consistency. If it is thick, add some more water to it. Cook the gravy for around 10 minutes on a medium flame and then turn off the gas.
Delicious zucchini gatte curry is ready. Garnish it with chopped coriander leaves. Serve hot with roti/rice.

Servings : 3-4
Ready in : 45 minutes
Special Category : Healthy Food
Recipe Type : Dinner, Lunch

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Heena Bharat

Good food creates good memories and can win many hearts. Though basic cooking started in my Mumbai days, but being in Germany for few years, I started missing all Indian food especially street food. This has made me trying new and new dishes at home and even during the lockdown period in india, it has proved to be the need of the hour!!